Asparagus Quiche

INSTRUCTIONS

• 1
  Start by preparing the dough. Make a crumbly mixture from flour with a pinch of salt and butter using your fingertips, then add ice-cold water and work into a smooth and slightly sticky dough either in a food processor or by hand. Wrap it in cling film and let it chill in the fridge for 30 minutes.
• 2
  On a lightly floured work surface, roll out the dough into a circle slightly larger than your baking form. Transfer the rolled dough into the form, smooth it out, prick the bottom a few times with a fork, and place it in the freezer for now.
• 3
  Trim the woody ends off the asparagus and cut it into larger pieces. Fill a small pot with water and bring it to a boil, add the asparagus to the boiling water and cook for about 3 minutes until the pieces slightly soften, then quickly chill them in ice-cold water.
• 4
  Preheat the oven to 180 °C and whisk the eggs together with the cream in a large bowl. Add chopped spinach, flat-leaf parsley, thyme leaves, and grated gouda.
• 5
  Finely chop the onion and add it to the mixture along with the pressed garlic and cooked asparagus. Season with salt and pepper and mix everything together. Pour the mixture over the chilled pie dough and bake for 45 minutes until golden. Let it cool slightly before serving.